Oyster Shooter [Madam Fang restaurant, 2000]

Freshly shucked oyster in a shooter glass with a lime lemongrass chilli dressing. With vodka / Non-alcoholic version

Tom Yum [Traditional]

Fragrant tangy lemongrass light herbal soup cooked and served in a terracotta pot. A choice of chicken, prawn or vegetable.

Monsoon Oysters [Monsoon restaurant, 1987]

Six lightly grilled oysters served in a specially fired Thai celadon dish. They are topped with laced herbs, medium spiced lime and lemongrass dressing

A vegetarian version of the above dish featuring silken tofu, oyster mushrooms and baby spinach [Shakahari vegetarian restaurant, 1996]

Monsoon Oysters [Monsoon restaurant, 1987]

Lotus Blue Dumplings [Isthmus of Kra restaurant, 1989]

Six steamed, individually crafted, blue dumplings, dyed with Butterfly pea-flowers, filled with peppered, caramelized minced beef

Pandan Chicken [Isthmus of Kra restaurant, 1989]

Four pandan-leaf wrapped, marinated, chicken parcels deep-fried with an addictive maltose glaze and dip

Cassava Mushroom Pillows

Two beancurd pastry rolls with a mixture of mushrooms, julienned cassava, roasted almond flakes and herbs. Hot plate seared, with a wasabi mustard herbal salsa. Cassava is a sweet potato-like tropical tuber

Barbeque Quail Secret

Jumbo-sized quail from Bendigo Gourmet Poultry, deboned and marinated. They are then pan-grilled until fragrant and crispy with a mild garlic, chilli, coriander purée and pickles

Fragrant Prawn Cutlets

Three large flattened prawns, tails intact, rubbed with a spice salt of pepper, garlic, galangal and Kaffir lime leaves. Hot-plate seared, they are served on a bed of green mango or similar salad

Isaan Beef Tenderloin

Thick pieces of tenderloin beef cured in spiced oil, quickly singed, then tossed with cucumber slices, onion rings, fresh mints and chilli jam. This dish is inspired by the cooking of Isaan, the north-east region of Thailand

Som Tam Green Papaya [Isthmus of Krarestaurant, 2002]

Shredded green papaya lightly crushed in a stone mortar with roasted cashews, cherry tomato, snake green beans, seaweed tofu crisps. Dressed with a tangy tamarind palm sugar chilli sauce and fresh herbs., Vegetarian

Seafood Som Tam with baby tiger prawns and calamari

Calamari Wokwork [Isthmus of Krarestaurant, 2008]

Wok-fried calamari pieces in chilli garlic oil with lime juice and sweet chilli sauce. It is served on a bed of clear vermicelli and crispy vegetable salad with herbs

Vegetarian Dialogue

A warm salad of French black puy lentils, steamed baby spinach, tofu crisps, beanshoots, crushed macadamia and snow pea strips. Tossed in a caramelized chilli and kombu dashi dressing

Roast Duck Nonya Style

Pan tossed roast duck breast slices, sliced cucumber, green mango, snow peas and mints with a tangy sesame plum and soya bean sauce. In the way of the Straits’ Chinese

A King Prawn and Scallop Duet

Char-grilled, jumbo-size prawns and scallops with succulent greens (long beans, sugar snap peas) mints and ginger flower. Dressed in a chilli lime coconut cream sauce

Green Chicken Curry [Isthmus of Krarestaurant, 1989]

A highly aromatic green curry with miniature round eggplant, krachai slices, bamboo shoots, green beans and melons / The king prawn version

Red, Red Roast Duck Curry [Madam Fang restaurant, 1998]

Star anise roast duck pieces in red curry stock with pineapple, miniature eggplant, melons, brocalli, red capsicum and lots of Anise Thai basil

Beef Krabi [Isthmus of Krarestaurant, 2003]

Rump beef slowly cooked in a spice-infused coconut onion curry stock flavored with bay and curry leaves to which are added a fish sauce, palm sugar and roasted coconut

Lamb Gulai [Isthmus of Krarestaurant, 2002]

Nonya style, slow- cooked lamb in fresh turmeric spiced coconut curry stock with fresh curry leaves and mint. “Gulai” is curry in Malay

Venison Wok-singed [Monsoon restaurant, 1993]

Slivers of eye fillet venison direct from Michael and Jill Vella’s Gippsland Venison farm. Wok-tossed with cashews, snowpeas, green beans and our own Thai basil chilli paste and lime juice / A chicken version

Chicken Percik

Barbequed corn-fed chicken from Bendigo Poultry, de-boned then seasoned with a variety of herbs and spices, lime and honey. This dish is served with ginger, turmeric pickles and a peanut satay sauce

Mushroom, Tofu, Vegetable Laksa

Vegetarian tamarind curry laksa of seaweed tofu, eggplant, a variety of mushrooms and melons with refreshing ginger flower, Kaffir lime leaves and Vietnamese mint

Chaka Fish, Crusted

Deep sea fish fillet of the day (Blue Eye, Hapuka, Gem, or Salmon) marinated in fresh turmeric, coconut, dill, and wild peppercorn leaves. Pan-seared with green mango coconut lime salsa, on a nest of rice noodles

Seafood Trilogy

Large prawns, fish fillet of the day and giant scallops poached in a tangy lemongrass prawn stock, topped with lots of freshly cut herbs, cucumber matchsticks and onion slices

Sour Plum and Lime Steamed Barramundi

Steamed whole farmed barramundi with a stock flavored with lemongrass, sour plum, pickled odourless garlic, Kaffir lime leaves, fresh ginger strips and coriander leaves

Black olive, basil fried rice with diced chicken and vegetables

A vegetarian option of this dish is available

Flat rice noodles, Pad Thai Nonya style, with fried tofu vegetable strips and chives. A choice of chicken, prawns or vegetables

Stir fried Asian greens (Pak choy, Tat choy, Kailan and Snap peas) with lemongrass sambal

Roti bread (per serve)

Coconut rice (per serve)

Steamed jasmine rice (per serve)

Caramelised mango, black rice pudding with shredded coconut

Pandan Bavarois with palm sugar, Kahlua syrup

Tofu caramel with crushed toffee pistachio

Ice cream, homemade (per scoop)